Whether you have a grill pan you use inside all year round or are just breaking out the gas grill in your backyard, grilling food is a wonderful way to impart a lot of flavor without adding any calories. However, if you’ve ever tried to grill fibrous vegetables like artichokes and been unsuccessful, here are some tips to getting the best-grilled vegetables ever.
Blanche
Blanching your vegetables like artichokes and carrots before you grill them will save you a lot of time in the long run. Because you are beginning the cooking process, once the veggies hit the grill, they’ll only be on there so they can get some nice grill marks and color. Make sure to salt the blanching water well because that will season the vegetables from the inside out, making them even more flavorful.
Indoor Grilling
If you’re using a grill pan inside to grill your vegetables, make sure there’s enough pressure on the vegetables to get the color you want. Sometimes you might have to stack another pan on top of the grill pan so the vegetables can really get that beautiful grilled look, so don’t be afraid to put a little weight on your veggies!
